Crumbled tofu pasta cooked in a spiced tomato sauce is a quick and wonderfully easy vegan pasta dish that’s perfect for a midweek dinner.
Vegetarian food is not just for vegetarians, as a committed eater some of my favourite dishes are completely meat free.
Homemade tartar (tartare) sauce blows its store-bought counterpart out of the water when made from scratch and it is remarkably quick & easy.
Creamy garlic mushrooms on toast, my version combines portobello & baby button shrooms in a brandy, mushroom ketchup, cream and chive sauce.
Malai kofta is a glorious vegetarian dish from the north of India featuring fried balls of potato and paneer in a spicy tomato based gravy.
Perfect air fryer chips that are crisp and golden on the outside and fluffy on the inside are never more than 30 minutes from your table!
Cheese and onion pasty stuffed with sharp cheddar, potato, shredded onions & a big dollop of Branston pickle in a golden shortcrust pastry.
Shahi paneer is a rich and indulgent but mild curry recipe that features Indian cheese poached in a silky smooth yoghurt and cream sauce.
Halloumi kebabs with a delicious and mildly spicy rose harissa glaze and veggies all slid onto skewers and grilled until perfectly cooked.
Vegan tofu noodle salad is a fab fresh & vibrant recipe that sees fried soy glazed tofu paired with vermicelli noodles & lots of veggies.
Vegan mushroom rendang “curry” with whole portobello shrooms in a rich & thick, spicy hot & sour “sauce” laced with tamarind & coconut milk.